Begin by rinsing the lemons under cool water to eliminate any wax. Cut each lemon in half and scoop out the flesh to create lemon cups.

Squeeze the lemon flesh over a bowl to capture the fresh lemon juice, removing any seeds or pulp.

In a medium saucepan, combine heavy cream, granulated sugar, and lemon zest over medium-low heat, stirring until sugar dissolves.

Remove from heat and stir in lemon juice and vanilla extract until fully incorporated.

Strain the mixture through a fine-mesh strainer into a bowl, discarding the lemon zest, and let cool for about 10 minutes.

Pour the cooled mixture into the hollowed lemon halves and chill in the refrigerator for 1-2 hours.

To finish, sprinkle sugar on top of the lemon cups and caramelize using a kitchen blowtorch.

Serve and enjoy the creamy and tangy dessert straight from the lemon cups.